Greek Meatballs (Baked Keftedes)
Ingredients
- 1 pound ground beef
- ½ pound ground pork
- 1 medium red onion, grated (about 1 cup, including the juices)
- 2 garlic cloves, minced
- 1 cup Panko breadcrumbs
- 1 large egg
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh mint, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with aluminum foil and spray it with cooking spray or brush it lightly with olive oil.
- Place the ground beef, pork, grated onion, garlic, panko, egg, parsley, olive oil, mint, oregano, cumin, salt and pepper in a large mixing bowl.
- Using your hands, gently combine the ingredients until evenly incorporated. Avoid overmixing.
- Shape the mixture into meatballs approximately 1 inch in diameter. A small cookie or ice cream scoop makes the meatballs easier to portion and more uniform in size.
- Arrange the meatballs in a single layer on the prepared baking sheet, leaving a little space between them.
- Bake for 18-20 minutes or until the meatballs are cooked through and lightly golden. The center of the meatballs should reach 160°F when tested with an instant-read thermometer.
- Remove from the oven and serve warm with tzatziki sauce, pita bread or your favorite Greek side dishes.
Notes
- Mix gently: Use your hands to combine the ingredients just until everything is evenly incorporated. Excessive mixing can make meatballs dense and firm.
- Keep the size consistent: A small ice cream scoop, like this one makes portioning quicker and helps the meatballs cook at the same rate.
- Give the meatballs plenty room: Arrange the meatballs in a single layer without crowding the baking sheet. A little space between them allows the hot air to circulate.
- Chill them if time permits: Refrigerating the shaped meatballs for up to one hour helps them hold their round shape and gives the flavors time to come together. This step is optional.
- Making-Ahead: Prepare and shape the meatballs up to one day in advance. Store them covered in the refrigerator until you are ready to bake. They can go directly from the refrigerator into the oven, although very cold meatballs may need an additional minute or two.
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Nutrition
Calories: 375 kcal, Carbohydrates: 10 g, Protein: 22 g, Fat: 27 g, Saturated Fat: 10 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 112 mg, Sodium: 547 mg, Potassium: 397 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 268 IU, Vitamin C: 5 mg, Calcium: 59 mg, Iron: 3 mg
